Ceviche de Camarón
Shrimp Ceviche
Raw shrimp cures in fresh lime juice until opaque, then gets tossed with tomato, cilantro, and avocado for a bright, chilled appetizer served on crisp tostadas.
Ceviche de Camarón
✦ Antes de Empezar
Before you cook
Is it safe to make ceviche with raw shrimp?
Ceviche de camarón is traditionally lime-cured, not cooked, so use only very fresh shrimp from a trusted source and keep it well chilled. If you'd rather not serve raw seafood, poach the shrimp in simmering salted water for 1 to 2 minutes, chill it, then toss with the vegetables and let it rest in lime juice for just 10 minutes instead of the full cure.
Ingredientes· 10View
- 1 pound (450 g)Very fresh shrimp, peeled, deveined, and finely chopped
- 3/4 cupFresh lime juice
- 3Roma tomatoes, seeded and diced
- 1/2Small white or red onion, finely diced
- 1Serrano chile, minced
- 1/2 cupChopped cilantro
- 1Small cucumber, diced, optional
- 1 teaspoonSalt
- 1Avocado, diced
- As neededTostadas
Instrucciones
5 pasosMarinar el camarón
Marinate the shrimp
Place the chopped shrimp in a nonreactive bowl and cover with the lime juice. Refrigerate 20 to 30 minutes, stirring once, until the shrimp turns opaque.
Escurre el jugo
Drain the juice
Drain off most of the lime juice, leaving a few tablespoons behind for moisture.
Agrega las verduras
Add the vegetables
Add the tomato, onion, serrano, cilantro, cucumber, and salt, and mix gently.
Incorpora el aguacate
Fold in avocado
Fold in the avocado immediately before serving.
Sirve
Serve
Taste for lime and salt, then serve cold on tostadas.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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